This paleo pumpkin hummus made without chickpeas is a great creamy, savory yet tangy snack. If you’re looking for a delicious and nutritious appetizer you’ll love this garlicky dip!
I was a bit skeptical before I prepared it because I’ve never made cauliflower and pumpkin hummus dip without chickpeas before. But it turned out really good and it definitely resembles the classic chickpea hummus. If you are a garlic lover (like I am) you will surely enjoy this dip. They pair great with some homemade paleo almond herb crackers!
Why I Love this Recipe
- It reminds me of the “real” hummus, only it has no legumes…just veggies and spices.
- The recipe is easy to prepare and you don’t need to spend much time in the kitchen.
- This dip is suitable as an appetizer and can be perfect if you’re throwing a party. It is also excellent for a quick snack in the afternoon, accompanied by some carrot sticks.
- It contains a looot of garlic. I like to add a ton of garlic cloves because I am a big fan, as previously stated.
Recipe Tips
- I like to make this dip with roasted veggies but it can also be prepared with steamed or even boiled cauliflower and pumpkin.
- You can use only cauliflower or only pumpkin, but if its only pumpkin it may turn out a little bit sweet.
- In case you don’t have raw pumpkin, you can use the canned alternative. The quantity remains the same.
- The recipe can be tailored to suit everybody’s preferences. For example, you may add more or less garlic cloves. Or maybe 1/2 extra teaspoon of cumin seeds. Or more paprika. You may even make it hot by adding a chopped chili.
- If you don’t have tahini on hand, but you do have sesame seeds, just grind 1 tablespoon sesame seeds in a spice grinder (or coffee grinder) or food processor.
How to Make this Paleo Pumpkin Hummus:
Pre-heat the oven to 400°F. Chop 1/2 a head of cauliflower into even pieces.
Line a baking tray with parchment paper. Place the cauliflower florets on the tray. Drizzle 1 tablespoon olive oil and sprinkle some salt over the cauliflower. Use a wooden spatula to mix.
Place diced and peeled pumpkin on another tray. Bake both the cauliflower and pumpkin for 30 minutes at 400F. Once finished, set aside to cool.
Transfer the cauliflower to a food processor and add the pumpkin, tahini, lemon juice, cumin seeds, 2 tablespoons olive oil, paprika and garlic cloves.
Process until smooth. Season with salt and pepper to taste. Then serve!
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This paleo pumpkin hummus made without chickpeas is a great creamy, savory yet tangy snack. If you're looking for a delicious and nutritious appetizer you'll love this garlicky dip!
- 1/2 head cauliflower cut into florets
- 2 cups pumpkin cubes (or 2 cups canned pumpkin)
- 3 tbsp extra-virgin olive oil divided
- 1 tsp ground cumin
- 1 tbsp tahini
- 1 tsp lemon juice freshly squeezed
- 1 tsp paprika
- 4 garlic cloves
- Salt and freshly ground pepper to taste
Pre-heat the oven to 400°F.
Line a baking tray with parchment paper. Place the cauliflower florets on the tray. Drizzle 1 tablespoon olive oil and sprinkle some salt over the cauliflower. Use a wooden spatula to mix.
Place diced and peeled pumpkin on another tray. Bake both for 30 minutes at 400F.
Once they are finished, set both aside to cool for a bit.
Transfer the cauliflower to a food processor and add the pumpkin, tahini, lemon juice, cumin seeds, 2 tablespoons olive oil, paprika and garlic cloves. Process until smooth.
Season with salt and pepper to taste.
Serve with veggie sticks.
- I like to make this dip with roasted veggies but it can also be prepared with steamed or even boiled cauliflower and pumpkin.
- You can use only cauliflower or only pumpkin, but if its only pumpkin it may turn out a little bit sweet.
- In case you don't have raw pumpkin, you can use the canned alternative. The quantity remains the same.
- The recipe can be tailored to suit everybody's preferences. For example, you may add more or less garlic cloves. Or maybe 1/2 extra teaspoon of cumin seeds. Or more paprika. You may even make it hot by adding a chopped chili.
- If you don't have tahini on hand, but you do have sesame seeds, just grind 1 tablespoon sesame seeds in a spice grinder (or coffee grinder) or food processor.
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What a great way to use teh cauliflowre with the pumpkin. I bet this one is a keeper. Saving for cooking it next week.
I’ve never thought to make “hummus” without chickpeas but this recipe turned out great! I love that it’s made from veggies but tastes really close to a traditional hummus recipe. My kids loved this too!
I am a massive hummus fan but have not seen pumpkin hummus before. I have saved this recipe to my must tries! Thanks for sharing.
This sounds like a great idea as those flavours go well with so many vegetables. Perfect Christmas dip!
What a delicious hummus recipe and so perfect for this time of year! I actually love that it doesn’t have chickpeas in it. I can’t wait to add this to my next charcuterie board.
Yet another recipe of yours that I really enjoyed! I made the banana pumpkin cookies today and since I had half a can of pumpkin puree left over and cauliflower in the fridge, I decided to make this as well. Currently enjoying with some celery and it has a nice kick from the garlic and cumin! I used more cauliflower when I made it to make up for the only 1 cup of pumpkin I had to work with, but it is very nice! Thank you!
Wonderful! So glad you enjoyed it Wendy!